Barbecue Teams – It’s a mission you know!
This story is about a barbecue competition, much like what is going to happen here in the very near future. However there is one big difference between what is happening in this story versus what is going to happen right here in the Louisville area. The difference is that they didn’t have high-level cooking class locally the month before the competition! Yes, that’s right! We are hosting “BBQ Bootcamp“(click for application) with Chris Marks of the “Three Little Pigs” competition barbecue team. This is a once in a lifetime opportunity so if you don’t want to miss out, you can request an application here and there a just a few slots left. And now for the rest of this story:
Smoke on the Water in Winter Haven and Ribs on the Ridge in Haines City will be held Feb. 5 and Feb.18 and 19, respectively.
Barbecue – Tasty history
While these events are relatively new, with Smoke on the Water celebrating its seventh year and Ribs on the Ridge being hosted for the third time, barbecue itself has a long history, originating with the Taino people of the Caribbean.
“The origins of both the activity of barbecue cooking and the word itself are somewhat obscure,” according to the National Barbecue Association. “Most etymologists believe that barbecue derives ultimately from the word barbacoa found in the language of the Taino people of the Caribbean. The word translates as “sacred fire pit.” The word describes a grill for cooking meat, consisting of a wooden platform resting on sticks.
Traditional barbacoa involves digging a hole in the ground and placing some meat (usually a whole goat) with a pot underneath it, so that the juices can make a hearty broth. It is then covered with maguey leaves and coal and set alight. The cooking process takes a few hours.
There is ample evidence that both the word and cooking technique migrated out of the Caribbean and into other languages and cultures, with the word moving from Caribbean dialects into Spanish, then French and English. The Oxford English Dictionary cites the first recorded use of the word barbecue in the English language in 1697, by the British buccaneer William Dampier, the barbecue association website reported.
By PHIL ATTINGER
News Chief correspondent
The BBQ Bootcamp (March 26th & 27th) will be attended by some people that are almost sure to be tomorrows champions at a local, regional or national barbecue competition. This is not something that you do for a month and get to the top of your game. There is also a new and very welcome public event coming up call “Run for the Ribs” and is being held in Louisville during Derby Week on 4th street in front of the Palace Theater. After you’ve participated in our BBQ Bootcamp you’ll need to be sure and attend that event as there are some very serious contenders for Regional Championships coming!
Barbecue Teams prepare for local competitions
Presents Barbecue Boot Camp”> Charcoal and More Presents Barbecue Boot Camp –
Charcoal and More Presents Barbecue Boot Camp –